UCookbook: Overnight oats

Rate this article and enter to winWaking up late and struggling to squeeze in a legitimate breakfast? Take five minutes to prep the night before and you’ll avoid running on fumes in the morning. Overnight oats are one of our favorite make-ahead staples and are perfectly portable for when you’re bolting out the door to make your morning lecture.

Just throw a few ingredients into a jar or tupperware, refrigerate overnight, and boom: You’ve got a healthy, delicious, (and did we mention chocolatey?) breakfast waiting for you when you wake up.

Ingredients

½ cup rolled oats

½ cup almond milk

½ cup vanilla Greek yogurt

½ very ripe banana, mashed

1 tablespoon cocoa powder (optional)

Toppings

Raspberries to garnish

2 tablespoons almond butter

Cinnamon

Alternatives

Substitute almond milk with any type of milk (dairy or non-dairy).

Choose plain or flavored yogurt (but check the sugar content).

Use rolled oats or steel-cut oats.

Vary the toppings. For example, add blueberries and flaxseeds, or pineapple, coconut, and mango.

Directions

In a container that you can cover, combine the oats, almond milk, yogurt, mashed banana, and cocoa powder.

Yogurt contains calcium and healthy bacteria for your digestive system.The protein in rolled oats, nut butter, and Greek yogurt will help fill you up in the morning.Bananas and raspberries both provide Vitamin C and potassium.

Recipe review

Laura BarrThird-year undergraduateMemorial University of Newfoundland, Newfoundland and Labrador

Breakfast needs to be yummy, and it needs to fill you up and give you energy. Overnight oats take 10–15 minutes before bed. You can easily double or triple the recipe, setting yourself up for a week of easy mornings.

CostI spent US $20.* I had two toppings and bought one more. The recipe makes two servings. By quadrupling it, I made eight bowls of breakfast (about $2.50 per bowl) and had ingredients left over.*Converted from Canadian dollars to US dollars.

TasteMy toppings were almond butter and chocolate, berries, and honey. I made the recipe again using vanilla almond milk (instead of regular), which to me was so much better! I felt awesome—not too full, and not gross at all.

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